Description
This refreshing and hearty Orzo Lemon Soup with Chickpeas combines the bright flavors of lemon with tender orzo pasta and protein-rich chickpeas. Perfect for a light yet satisfying meal, this soup features sautéed vegetables, aromatic herbs, and a citrusy broth simmered to perfection in a dutch oven. It’s a comforting vegetarian option that’s easy to prepare in about 40 minutes and serves six.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced (about 1.5 cups)
- 3 small-medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
Broth & Liquids
- 4 cups vegetable broth
- 3 cups water
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
Grains & Legumes
- 1 cup orzo
- 1 (14.5-ounce) can chickpeas, rinsed and drained
Herbs & Spices
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped (optional for serving)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 7 minutes. Add the minced garlic and continue cooking for about 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the vegetable broth, water, lemon juice, and lemon zest. Stir in the orzo pasta, chickpeas, bay leaves, dried thyme, fresh rosemary sprigs, salt, and pepper. Increase the heat to high and bring the mixture to a boil, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the orzo to cook through and flavors to meld. After simmering, remove the rosemary sprigs and bay leaves. Taste the soup and adjust seasonings as desired. Stir in the chopped fresh parsley and remove from heat.
- Serve: Ladle the soup into bowls while warm. Garnish with additional fresh parsley and freshly cracked black pepper if desired. Enjoy this comforting and bright lemon-infused soup!
Notes
- You can substitute the orzo with other small pasta shapes like acini di pepe or small shells if desired.
- For a richer flavor, consider adding a splash of white wine along with the broth before simmering.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- To make this soup vegan, ensure the vegetable broth is free of animal products.
- Adjust lemon juice to taste, adding more for a tangier soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: orzo lemon soup, chickpea soup, vegetarian soup, Mediterranean soup, easy soup recipe, healthy soup, lemon chickpea soup
